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Fall is the time for winter squash

Winter squash is plentiful in the supermarket in the fall.

Crisp
fall temperatures bring a change in seasonal vegetables available in the
grocery store. Winter squash is one of those vegetables now in abundance in
stores and farmers markets. Winter squash brings a delicious and colorful
addition to our fall meals.

Winter
squash varieties include butternut, acorn, banana, Golden Delicious, Hubbard
and spaghetti squash. It’s not only an economical bargain right now but also
provides Vitamin A, Vitamin C and is a good source of fiber.

To
prepare winter squash, cut the squash in half. You’ll need a sharp knife as
winter squash is harder and denser than the summer squash varieties. Scoop the
seeds out of the halved squash. Spray a cookie sheet with pan spray, place
squash on the cookie sheet cut side down and bake in an oven at 350 degrees Fahrenheit
until you can easily poke a fork in the squash. Scoop the squash out of the
rind with a large spoon and put into a casserole dish or bowl. Mash the squash.
Add a small amount of margarine and seasoning, if desired, and serve hot.

Winter
squash can also be cooked in a microwave oven. Prepare the squash as above, put
the squash cut side down on a microwave safe bowl or plate. Microwave the squash
for about eight minutes. Test for doneness by poking into the squash with a
fork. Once the squash is soft, remove the squash from the rind and season as
desired.

If
you have extra quantities of squash of available keep them in a cool (45-50 F)
place. If stores properly, most varieties will keep up to three months.

Winter
squash can also be stores in the freezer. Cook the squash until soft in boiling
water, in steam, in a pressure cooker or in an oven. Remove the pulp from the
rind and mash (spaghetti squash does not need to be mashed). To cool, place pan
containing winter squash in cold and stir occasionally. Package leaving half an
inch of headspace; remove air, seal, label, date and freeze.

For
more information on preserving winter squash, go to the Michigan
Fresh
website.

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